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White Sicilian Pizza with Flaky, Pastry-Style Crust

A delicious pizza with a white sauce

Course Main Course
Cuisine American, Italian
Prep 15 minutes
Cook 15 minutes
Resting time 30 minutes
Total 30 minutes
Servings 4 servings (Two 10-inch pizzas)
Calories 874 kcal
Author Michelle


For the crust:

  • 2 cups all-purpose flour plus more for kneading and dusting pizza peel
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 4 ounces unsalted butter, cubed and chilled (½ cup )
  • 2/3 cup warm water
  • ½ teaspoon instant yeast

For the pizza:

  • Olive oil
  • Shredded provolone cheese or a mozzarella/provolone mix - I used about 1½ cups per pizza
  • Grated Romano cheese
  • Garlic powder
  • Dried basil
  • Dried oregano
  • Roma tomatoes thinly sliced
  • Garlic cloves finely minced (I used 2 cloves per pizza)
  • Salt & pepper


  1. 1. Preheat oven to 500 degrees F (or as hot as your oven will get). If using a pizza stone, preheat it along with the oven. If not using a pizza stone, line two baking sheets with parchment paper and set aside.
  2. 2. In a large bowl, whisk together the flour, sugar and salt. Add the cubed, chilled butter and, using a pastry blender or your fingers, work the butter into the flour mixture until it is mostly incorporated and looks like coarse sand. In a large measuring cup or small bowl, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Turn out onto a floured surface and knead for a minute or so until the dough comes together and is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for about 30 minutes.
  3. 3. If using a pizza stone, do the shaping on a floured pizza peel, if not, do the shaping directly on the parchment-lined baking sheet (flour as needed). Take one piece of dough and shape into a 10-inch circle. I just use my hands, but you can use a rolling pin if that's easier for you, just use a light touch. With a fork, prick the surface of the dough and bake for approximately 5 minutes. Remove from the oven, brush with olive oil, and top with Romano cheese, garlic powder, dried basil and oregano, then top with shredded provolone cheese. Add the slices of tomato, the garlic, then sprinkle with salt and pepper and additional Romano cheese, if desired. Return to the oven for an additional 5 to 10 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough.
Nutrition Facts
White Sicilian Pizza with Flaky, Pastry-Style Crust
Amount Per Serving
Calories 874 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 33g206%
Cholesterol 142mg47%
Sodium 1683mg73%
Potassium 461mg13%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 6g7%
Protein 37g74%
Vitamin A 2405IU48%
Vitamin C 13.7mg17%
Calcium 912mg91%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.